Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------------THE GARNISH--------------------------------
5 Crisp lettuce leaves 1 Sprig coriander leaves
1 Garlic clove; finely chopped -- finely chopped
1 tb Cooking oil

----------------------------------THE YAM----------------------------------
4 tb Vegetable stock 1 ts Sugar
2 oz Medium button mushrooms 2/3 c Black fungus mushrooms
-- sliced -- pre-soaked
4 oz Dry clear vermicelli noodles 2/3 c Med. fresh button mushrooms
-- soaked in water for 2 Shallots; finely sliced
-- 20 minutes until soft, 1 Spring onion/scallion
-- then drained -- chopped
2 tb Lemon juice 1 Celery stalk with leaves
3 tb Light soy sauce -- chopped
1/2 ts Chili powder 1 sm Carrot; finely chopped

Line a serving dish with lettuce and set aside. Fry the garlic in the oil
until golden brown and set aside.

In a saucepan, heat the stock and add the fresh mushrooms, cook
momentarily, then add all the other yam ingredients and stir for
approximately one minute until thoroughly mixed. Finally, add the garlic
oil and mix, turn on to the lettuce and garnish with coriander.

Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr Typed for you by
Karen Mintzias

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